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Vegan Caprese Rigatoni

This recipe is definitely a crowd pleaser and one I plan to make again.

Ingredients:

1 box rigatoni

1 bag Mozzarella

1 container cherry tomatoes sliced in half

1 container basil

1 cup almond milk

1 bag spinach

1 16oz jar roasted red peppers

1/4 cup vegan soy creamer

2 TBsp vegan parmesan

salt and pepper

daiya mozzarella, 1 cup

daiya gouda, 1 block cut in to cubes

First you want to cook the pasta according to instruction.

While that is cooking, mix the red peppers (including the oil in the jar), the creamer, parmesan, and a couple leaves of basil in a food processor. Mix in some salt and pepper.

Once the pasta is cooked, in a large bowl mix the pasta, sauce, gouda cheese, tomatoes, remaining basil, and spinach in a large bowl. Then place in a large casserole dish, sprinkle with the mozzarella, and bake at 350 for 25 minutes.